Prep. time: 1 1/4 hours
Cooking time: 30 minutes
For me, eating sorbet is as enjoyable as eating a popsicle was when I was a kid. There was a time when sorbet was served in grand restaurants between the fish course and main course to promote digestion. With today's much lighter cooking, I prefer not to break up the rhythm of the dishes and wines so I serve sorbet as a prelude to dessert, always accompanied by a sour jus.
Summer to me means the hot dry Okanagan Valley of my childhood, a month of freedom to run barefut through the cherry orchards and to eat blueberries straight from the bush. My cooking hearkens back to those remembered flavors.
- Combine blueberries and sugar in pot. Cook over low heat, stirring occasionally, until blueberries are soft.
- Remove from heat. Allow to cool. Stir in lime juice and simple syrup. Purée.
- Pass through a fine mesh sieve. Freeze. Serve with lemon and tarragon jus.
Lemon and Tarragon Jus
- Combine all ingredients in a saucepan and bring to a boil.
- Remove from heat, cover and allow to steep until flavor is infused.
- Strain and chill. Serve with blueberry sorbet.
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